Brown Butter Chocolate Chip Cookies
Nutty, golden-brown butter elevates classic chocolate chip cookies with deep caramel and toasted flavors. Rich, chewy centers with crispy edges are ready in under an hour.
- Total time
- 45 min
- Servings
- 24
- Calories
- 215
- Protein
- 2g
Ingredients
- ¾ cup unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 whole large eggs
- 2 teaspoon vanilla extract
- 2.25 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cup semi-sweet chocolate chips
Instructions
- 1
Cut 0.75 cup unsalted butter into tablespoon-sized pieces and place them in a light-colored saucepan over medium heat. Watch carefully as the butter melts — this takes about 3-4 minutes. Once melted, the butter will begin to foam. Stir occasionally and listen for a gentle crackling sound. After 5-7 minutes total, the milk solids at the bottom will turn from white to light brown, and the butter will smell deeply nutty and caramelized. Pour the brown butter into a small bowl, including all the browned bits, and let it cool to room temperature, about 15 minutes — it should be warm but not hot when you use it.
- 2
Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
- 3
In a small bowl, whisk together 2.25 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt. Set aside.
- 4
Pour the cooled brown butter (including all the solids) into a large mixing bowl. Add 0.75 cup granulated sugar and 0.75 cup packed light brown sugar. Whisk vigorously for 1-2 minutes until the mixture is pale and slightly fluffy — this aerates the dough and helps the cookies spread evenly.
- 5
Crack 2 large eggs into the bowl one at a time, whisking well after each addition until fully combined and the mixture is smooth. Whisk in 2 teaspoons vanilla extract.
- 6
Add the flour mixture to the wet ingredients and fold gently with a rubber spatula until just combined — do not overmix, as this can make the cookies tough. A few flour streaks are okay. Fold in 2 cups semi-sweet chocolate chips until evenly distributed.
- 7
Using a 2-tablespoon cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them 2 inches apart — these cookies will spread as they bake.
- 8
Bake for 11-13 minutes. The edges should be golden brown and set, but the centers should still look slightly underbaked and soft to the touch — they will continue to cook from carryover heat. If the centers look completely dry, you've baked them too long and they will be crunchy rather than chewy.
- 9
Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes — they will firm up just enough to move without falling apart. Transfer each cookie to a wire cooling rack using a fish spatula and let cool completely, about 15 minutes. The cookies will develop their final chewy texture as they cool.
Tools you’ll need
- light-colored saucepan
- small bowl
- large mixing bowl
- whisk
- rubber spatula
- 2-tablespoon cookie scoop
- two large baking sheets
- parchment paper
- oven
- instant-read thermometer or visual cues
- wire cooling rack
- fish spatula
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